1 tablespoon salt
1 pound rotelle (wheel-shaped pasta or spirals)
1 16 oz. jar salsa
1 4 oz. can chopped green chilies
2 15 oz. cans black beans, rinsed and drained
1 green onion, finely chopped
In large pot, bring 4 quarts of water to boil. When water boils, add salt and pasta, stirring to prevent sticking. Cook until al dente, stirring occasionally, about 11 minutes.
Meanwhile in medium saucepan, combine salsa, chilies, and black beans. Cook over medium heat, stirring occasionally, until mixture simmers but does not boil. Continue to simmer over very low heat. Scoop out half cup pasta water and reserve. Drain pasta and transfer to serving bowl. Add salsa-bean mixture and toss to coat. Add green onion; toss to mix. If it seems dry, add some of the reserved pasta water.
Calories 328, Fat 2 grams